Dessert Food

Little fruit pies

1 August 2013

Fruity desserts are always good. A little while ago I found canned apple and blackberry pie filling. I bought it with pie in mind (and because I was still nostalgic about my delicious apple and blackberry crumble, and blackberries were well out-of-season), but contemplated a crumble for a while. A big pie was out of the question because I don’t have a pie tin and was not prepared to buy one for this purpose.

I have this annoying habit where I tell myself not to buy new dessert foods when I already have some in the house. So there were to be no desserts made until this canned pie fruit was used. It lingered in the pantry for one month, two months… when finally I’d have enough.

I decided on little pies over a crumble as I’d never really made fruit pies before. After going over and stressing about a few pie pastry recipes, I decided I would make this my laziest, easiest recipe ever. I bought frozen shortcrust pastry.

I cut circles of the defrosted pastry and placed them in muffin tins. I filled the cups with some pie fruit. I made fancy little lattice tops. I baked them. Done! The hardest part was the lattice top.

The following day at work my colleague asked for the recipe for the pastry. This made me sad, although I admitted my defeat with a bold courage.

Little fruit pies
Yields 8
  1. 1 can pie filling
  2. ½ packet of frozen shortcrust pastry, left out for 10 minutes
  3. 1 egg, beaten (optional)
  4. icing sugar, to serve
  1. Preheat oven to 200°C/390°F (fan-forced: 180°C/360°F).
  2. Using a 9cm (3.5in) cookie cutter, cut a circle out of the puff pastry and press it carefully into a muffin tin.
  3. Fill each pastry cup with about 2 tbsp or more of fruit filling.
  4. Repeat with the rest of the pastry and fruit filling until the fruit has been used up.
  5. For the tops of the pies, you can cut more circles out of the dough and slice a few eye-shaped holes in each. You can then place each on top of the pies, pinching the edges together. For the lattice top, cut the dough into long 1cm thick (⅓in) strips. Place each strip over each pie top, cutting it to fit the shape of the pie. Do not press down yet. Carefully weave each strip through each perpendicular strip. Press down to pie base once desired pattern is achieved.
  6. At this point you can brush an egg wash on the tops of the pies if you would like a shiny, brown pie top. I did not.
  7. Place into oven and bake for about 25 minutes, or until tops are crispy and a little golden.
  8. Let pies cool. Before serving, sprinkle with sifted icing sugar.
niveous moon

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